Smoked my first wild turkey breast the other day....
Soaked them in a water/wine vinegar 'spiced up' brine in the fridge over night.
Injected them with butter and put on a rub.
Got the Masterbuilt up to 230 degrees and put them in....I like the Jack Daniels whiskey barrel wood chips. I sprayed the meat down with Apple Cider vinegar about every hour.
My smoker has a built in meat thermometer with remote control...after about 4 hours of cooking the internal temperature hung at 150 degrees an hour later I jacked up the smoker to 275 degrees and 45 minutes later the internal temperature rose to 165 degrees.
I think what caused the temp to hang at 150 degrees was that I took the meat straight from the fridge to the smoker and didn't let the meat warm to room temperature.
Tuned out nice....got plans on smoking a bunch more.